After I read over this recipe a second time, I visualized a nice topping of caramelized onions baked on top or tossed on top after baking. This is so going to be a favorite to add a little here and there for variety. The individual ramekins are a real plus!
PUBLISHED: MAR 3, 2014,
By Laurie Wolf, The Cannabist Staff
Some say mac and cheese is the ultimate comfort food.
There is something about the crusty top and the creaminess under that crust that certainly makes this dish a contender.
I love the smokiness of the paprika, and the addition of smoked mozzarella adds a layer of flavors that may make this my most favorite mac and cheese ever. You can always vary the type of cheese, or add veggies or bacon. Bacon would be amazing.
I always recommend reheating in the oven, with maybe a new sprinkling of cheese, and not in the microwave. That said, sometimes you just need it now, and the microwave is the only solution. You lose the crunch, but keep the creamy.
Smokin’ Mac ’n Cheese
Serves 4-6
½ pound elbow macaroni or shells
1 tablespoon canola oil
1 teaspoon salt
For cheese sauce
5 tablespoons cannabutter
½ cup all-purpose flour
2½ to 3 cups milk, warm
4 ounces smoked mozzarella, grated (1 cup)
8 ounces medium cheddar, grated (2 cups)
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 cup breadcrumbs
1 tablespoon canola oil, (using canna-oil is optional)
2 ounces sharp cheddar, grated (1/2 cup)
For onion rings
1 cup canola oil
1 small onion, peeled and thinly sliced
Directions
Heat oven to 375 degrees.
1. Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.
2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.
3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
4. In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.
PUBLISHED: MAR 3, 2014,
By Laurie Wolf, The Cannabist Staff
Some say mac and cheese is the ultimate comfort food.
There is something about the crusty top and the creaminess under that crust that certainly makes this dish a contender.
I love the smokiness of the paprika, and the addition of smoked mozzarella adds a layer of flavors that may make this my most favorite mac and cheese ever. You can always vary the type of cheese, or add veggies or bacon. Bacon would be amazing.
I always recommend reheating in the oven, with maybe a new sprinkling of cheese, and not in the microwave. That said, sometimes you just need it now, and the microwave is the only solution. You lose the crunch, but keep the creamy.
Smokin’ Mac ’n Cheese
Serves 4-6
½ pound elbow macaroni or shells
1 tablespoon canola oil
1 teaspoon salt
For cheese sauce
5 tablespoons cannabutter
½ cup all-purpose flour
2½ to 3 cups milk, warm
4 ounces smoked mozzarella, grated (1 cup)
8 ounces medium cheddar, grated (2 cups)
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 cup breadcrumbs
1 tablespoon canola oil, (using canna-oil is optional)
2 ounces sharp cheddar, grated (1/2 cup)
For onion rings
1 cup canola oil
1 small onion, peeled and thinly sliced
Directions
Heat oven to 375 degrees.
1. Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.
2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.
3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
4. In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.
